Cookie Butter Cupcakes

Hey all,

Marissa here from Yes to Dessert, and today I am sharing a recipe for a small batch of cookie butter cupcakes. I love cookie butter, and this small batch treat was fun to make, and yummy to eat. This recipe is great for satisfying your cupcake craving without making a large batch.

Tips:

You can use whatever milk you have on hand for this recipe. For this batch, I used almond milk, but whole milk or your preferred plan works as well.

For the cookie crumbles, I used graham crackers because that’s what I had on hand. Biscoff cookies, vanilla wafers or another preferred cookie works as well.

Ingredients:

 3 TBS of butter

1/3 cup of granulated sugar

1 (hearty) TSP of cinnamon

½ TSP of nutmeg (optional)

½ cup of flour

3 TSP of crushed cookies (for this recipe I had graham crackers).

1 egg

1 tsp of vanilla extract or paste (or almond extract)

1 dash of salt

2 TSP of sour cream

1 (hearty) TSB of cookie butter

4TSB of milk

Frosting:

¼ cup of cream cheese

2 TSB of butter

1 TSP of cookie butter

½ tsp of vanilla extract, or paste

1 ½ cups of powdered sugar

2 TSB of milk (additional milk can slowly be added 1 tsp at time until desired consistency is achieved)

2 TSP of crushed cookies to add in mixture or garnish (optional)

Instructions:

1.        Cream together the butter and sugar until it is fluffy.

2.        Blend the remaining wet ingredients.

3.        Fold in the dry ingredients.

4.        Bake on 350 degrees from 15 – 18 minutes. (Do not over bake)

Frosting Instructions:

1.        Cream together the butter, cream cheese, and cookie butter until smooth.

2.        Add in powdered sugar and wet ingredients.

3.        Sprinkle on crushed cookies (optional). You made also fold in the crushed cookies like I did int this batch.

Enjoy :)